Pressure Cooking Again!

[peteski50]

Well I am trying again.
I am doing Cornbeef and Cabbage
This time I added 3 cups of water 1 1/2 cups of red wine and a whole onion also a whole head of garlic. I am cooking the corn beef for 40 minutes. In about 15 minutes I will let out the steam and add the potatoes, cabage, carrots and celery for additional 15 minutes with the cornbeef.
I hope it all works.
Peter

 

[toggleswitch]

pics pics pics!

Yay Corned beef!

 

[58limited]

Sounds great! I'll have to try that recipe - sounds great with the garlic and onion. I love cooking with wine - a little for the food, a little for me...a little more for me...

 

[alexb1186]

sounds gr8! I usually throw corned beef and cabbage in the crockpot and let it go all day (the cabbage tastes better when it's had a chance to soak up the corned beef juice). I think i still have 3 left in my freezer cause when St Patty's day rolls around and the corned beefs are $1.19/lb I stock up

 

[peteski50]

Pictures!

I decided to try to attach pictures
It came pot good but last time it was better because I used BoarsHead Cornbeef. It was good but not exceptional.

 

[peteski50]

Picture # 2

Letting out the steam before adding the rest

 

[peteski50]

Picture # 3

The last ingredients added for 17 minutes.

 

[peteski50]

Picture # 4

Dinner

 

[peteski50]

Picture # 5

Cabbage

 

[peteski50]

Picture # 6

Cabbage 2

 

[peteski50]

Picture # 7

Last and it was a good dinner with some mustard added

 

[joeekaitis]

I know a Fagor pressure cooker when I see one! Alton Brown even used one on "Good Eats"!

 

[tlee618]

Peter, the last time I cooked a corn beef which was about a year ago I did it in the pressure cooker as well. I think it is one of the best ways for corn beef. What time is dinner??

 

[perc-o-prince]

I'm intrigued!

Does anyone have an opinion on getting a 10qt vs. a 6 qt? I'm thinking that I might get one to use (though my other half has a couple of older ones) but I make large batches of chile, spaghetti sauce, etc., at a time and freeze them.

Thanks,
Chuck

 

[panthera]

definitely go with the bigger one

Chuck, I inherited several sizes of pressure cookers with my last apartment. There are two advantages to the larger sizes when cooking smaller meals.
One, since you should never fill a pressure cooker to more than 2/3 capacity, that 10qt is really 6.6.
Two, stuff which tends to foam needs to be cooked with lots of oil (and maybe not in a pressure cooker at all.) But I've done beans for years in a big pressure cooker without trouble - that extra space helps.
Of course, you can also argue that a bigger unit can hold more than one steamer basket, and it is true that I've done stuff that way with good results...but this is not something I'd usually do so I don't see it as a big argument for size.
The energy and time savings will be too close between the two to matter.
Oh, for my money, stainless steel or enameled iron is best. My Presto stainless cookers in the US are well into their 30's and still going strong...my enameled "Sicomat" here is forty years old...

 

[perc-o-prince]

Thanks Panthera. I'm a big fan of enameled cast iron (see the Beef... thread from tonight. The cleanup was a breeze!). Any ideas as to where I might find one reasonably???

Chuck

 

[petek]

I have a few pc's. My trusty old Presto aluminum with the jiggler, a new type T-Fal stainless one with the pressure dial and an electric model with "fuzzy logic". Not counting the pressure canner or my vintage green Presto jiggler. The jiggler doesn't get used all that much anymore and we use the TFal and the electric. I'm partial to the electric one now because it takes all the guesswork out of it. Just put the food in, select the type of food, beef, chicken, fish, etc and that's it, no timing, it shuts off and beeps when it's ready. All that's left is to either let it depressure slowly by itself or open the vent and do a fast depressurizing. Even my other half who was sort of scared of them is now starting to use them.
BTW that corned beef dinner is what he loves. He's a newfie from Newfoundland and they eat a lot of that. They call it salt-beef dinner.

 

[peteski50]

Pressure Cooker!

I do like using the pressure cooker. I don't use it all the time. Maybe once a month or so. I would like to take a class in Pressure Cooking. Don't know if one exists. The only thing I don't like is that you can't put it through the dishwasher.
Peter

 

[tomturbomatic]

I would be careful cooking spaghetti sauce in a pressure cooker. It's usually kinda thick and has tomatoes and that can cause the sauce to burn onto the bottom because you can't stir it. I have had excellent results with putting about 23 quarts of sauce together, then putting the sauce into quart jars and processing them in the pressure canner.